28 THE DAIEY OF THE FARM. 



been already referred to. The experience of most practical 

 men seems to be in favour of the malt. The only exact 

 record of experience on the subject, however, asserts, what 

 theory would predict, the superiority, as food, of the 

 barley which has not undergone the malting process. 

 Linseed, ground or bruised, forms a useful addition to the 

 steamed or boiled mess given to the cow. The whole-meal 

 of wheat, so long as wheat is no higher than 5s. a bushel, 

 ought to displace some of the higher priced foods one has 

 been accustomed hitherto to use. (20.) Cakes of our 

 various oil-producing seeds, are among the best of cattle 

 foods. Linseed cake stands highest on the list, and is the 

 most costly. Cotton- seed cake produced from decorticated 

 seed, has taken a high place among other cattle foods. 

 (21.) Carob leans, a sweet pod eaten with great relish by 

 sheep and cattle, is capital food for milch cows. (22.) 

 Molasses are sometimes used as food for dairy cows, and 3 

 or 4 Ibs. thrown over a mess of cooked chaff and a few 

 turnips, induce to larger consumption of comparatively 

 unpalatable food. In Dr. Thomson's experiments, molasses 

 were proved to be a useful food. (23.) Of all the foods 

 used in milk dairies, where cows are fed nearly all the year 

 in the byre, nothing equals brewers' grains for stimu- 

 lating the production of poor milk: from 2 to 4 pecks 

 daily are given to each cow. Gradually mixing a little 

 with their ordinary ration, they will ultimately take it 

 greedily. Grains from the smaller breweries are believed 

 to be the best. They and the waste liquor of distilleries 

 are used largely in town dairies. Both, however, diminish 

 in value with every improvement in the processes adopted 

 for extracting the nutritive part of them in brewing or 

 distilling. (24.) Salt should be placed within reach of the 



